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Preparation Time : 30
Cook Time : 20
Total Time : 50
1 cup tuvar dal (split pigeon pea lentil), soaked for 30 minutes
1 tbsp. butter
1 tbs. oil
1 tsp. cumin seeds
2 tsp. garlic, chopped
1 onion, chopped
10 green cardamoms
2-3 green chilies, slit
1/4 tsp. turmeric powder
1/2 tsp. red chili powder
1 tsp. salt or to taste
3/4 cup yogurt, beaten
1/4 cup cream
pinch of saffron mixed with 2 tbsp. milk/water
2 betel leaves
1 small charcoal
1 dry red chili
1 tbsp. coriander leaves, chopped
Dry roast the cardamoms and cloves for a few seconds. When cool, grind it and keep aside. Keep the charcoal on the open flame and let it burn till it turns red.
Pressure cook the lentils in 2 cups water, turmeric powder and red chili powder for 4-5 whistle. Blend well with a hand blender till it is well mashed.
Heat butter and oil in a pan. Temper with 1/2 tsp. cumin seeds and saute till it stops crackling, Add 1 tsp. garlic and saute till it changes colour.
Add the onion and fry till light brown. Add the cooked dal, salt, yoghurt, milk and green chilies. Bring it to a boil and add the cardamom powder, saffron and cream. Mix to combine well.
Now place the betel leaves on the cooked dal and place the live charcoal on it. Pour a tsp. of oil over it and immediately cover with a lid for 10 minutes. This is how you will get a good smokey flavour.
Remove the betel leaves and the charcoal. Heat ghee in a pan and temper with the remaining cumin seeds and dry red chili. After it stops crackling, add the remaining garlic and saute till it changes colour.
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